375. RAVIOLIS A LA NAPOLITAINE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 3 min Total: 3 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

For the consommé gravy soup

Butter the bottom of a small stockpot ↝ Butter, stick, unsalted [Dairy and Egg Products]
some slices of raw ham ↝ Ham [Cold cuts and cured meats]
three pounds of gravy beef ↝ Gravy, beef [Dips, gravies, other sauces]
a small knuckle of veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
either an old hen or two partridges
either an old hen or two partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
the same number of leeks ↝ Leeks [Onions]
the same number of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
sprigs of thyme ↝ Thyme, fresh [Spices and Herbs]
winter savory tied into a faggot with some parsley ↝ Winter squash, raw [Other red and orange vegetables]
some parsley ↝ Parsley, raw [Not included in a food category]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
peppercorns
a large ladleful of broth ↝ Soup, broth [Soups, broth-based]
good broth ↝ Soup, broth [Soups, broth-based]
a couple of whites of eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (10)

Butter the bottom of a small stockpot.
Place in it some slices of raw ham, three pounds of gravy beef, a small knuckle of veal, and either an old hen or two partridges.
Add two heads of celery, the same number of leeks and carrots, sprigs of thyme and winter savory tied into a faggot with some parsley, cloves, mace, and peppercorns.
Moisten with a large ladleful of broth.
Put the gravy thus marked on the stove-fire to boil down to a glaze, taking the usual precautionary measures to prevent it from burning.
As soon as the glaze is sufficiently coloured, fill the stockpot up with good broth.
When it boils, skim it, and set it down by the side of the stove-fire to boil gently for three hours.
Strain off the consommé.
Clarify it with a couple of whites of eggs.
Pass it through a napkin into a soup-pot, to be used as follows.

Original Text

375. RAVIOLIS A LA NAPOLITAINE.
Prepare a consommé gravy soup, in the following manner:—
Butter the bottom of a small stockpot, and place in it some slices
of raw ham, three pounds of gravy beef, a small knuckle of veal,
and either an old hen or two partridges. To these add two heads
of celery, the same number of leeks and carrots, sprigs of thyme
and winter savory tied into a faggot with some parsley, cloves, mace,
and peppercorns; moisten with a large ladleful of broth, and put the
gravy thus marked on the stove-fire to boil down to a glaze, taking the
usual precautionary measures to prevent it from burning. As soon
as the glaze is sufficiently coloured, fill the stockpot up with good
broth; when it boils, skim it, and set it down by the side of the stove-
fire to boil gently for three hours; then strain off the consommé,
clarify it with a couple of whites of eggs, and pass it through a nap-
kin into a soup-pot, to be used as follows:—

Notes

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